The Duchess Diamond Guyana 17 2003 17yr 59,3%
Discover the intriguing complexity of the Guyana 17, a limited edition rum distilled in 2003 at the Diamond distillery, and masterfully aged for 17 years. This rum, bottled at a robust 59.3% ABV by The Duchess, unfolds with an initial bouquet of varnish, paired with the sweetness of pear and apple, complemented by tobacco and floral notes. On the palate, it presents a harmony of tannins, dried fruit, and zesty orange, enriched with the warmth of black pepper and anise. Its transformation with time reveals layers of raisins, figs, and a mineral essence, finishing on a lovely note of honeyed tea and licorice candy. A true gem for aficionados, this Guyana 17 promises a journey of evolving flavors and an exquisite balance.
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What are the key facts about this rum?
RX9439
59,3%
Pot Still Rum
2003
#26
Molasses
Pot Still
17 years
215
70cl
Under 100€
Rum
What is the price trend for this rum?
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About the Diamond distillery
The Diamond distillery is located in Guyana. Rums from Diamond have been reviewed 2,835 times with an average of 8.3/10.
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Kevin Sorensen 🇩🇰
6 May 2023
“#4085 Considering the price tag I think you get a lot for your money. Fruity and pretty well balanced. It needs to rest for a good while to release all the flavours and I like the light dryness in the profile. Draws really nice curtains in the glass and the empty glass is really nice and I can pick up licorice and some ginger.”
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Taste
Dom M
31 March 2022
“So far my favorite out of the „younger“ KFMs. Most pronounced fruit notes. If this is based on the partial tropical aging remains speculation. ;)”
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Rare Akuma
24 August 2023
“Initially wafts of varnish, orange peel and molasses, but leave it to develop for 20 minutes and it gets tannic with raisins, figs and dried dates. Leave it for another 20 minutes and more continental notes appear in the form of apple and pear completed with sweet spices, a touch of anise and a pinch of saffron. On the palate it opens up overly metallic then turns mineral rather quickly with notes of petrichor. The same dried fruits and orange peel make a comeback. Again quite tannic. Fresh herbal tea and anise at the back of the tongue. It has a burn, as the alcohol is unfortunately not integrated perfectly. Finishes lovely with honeyed tea, dried fruits and licorice candy. I like it, but I only just opened the bottle. The flavours are still very rudimentary and will most likely develop better over time with more oxidation. EDIT: Retasted this after a couple of months and it has indeed settled nicely.”
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